Savory Rajasthani Dal Muthiya: High-Protein Delight

Rajasthani Dal Muthiya Recipe

Discover the vibrant flavors of Rajasthan with this delightful Dal Muthiya recipe, a nutritious dish that combines the earthy goodness of yellow moong dal with the wholesome texture of whole wheat flour, making it perfect for a hearty lunch. The preparation involves two key components: a spiced dal tempered to perfection and soft, savory muthiyas that are lightly fried until golden brown. Let’s dive into this culinary adventure!

Ingredients

Nutritional Information (Per Serving)

Preparation Time

Servings

| Servings | 2 |

Cuisine and Course

Instructions

1. Prepare the Dal:
   To start off this delightful Rajasthani Dal Muthiya recipe, take your yellow moong dal and rinse it thoroughly under running water. In a pressure cooker, combine the rinsed dal with finely chopped green chillies, salt to taste, and turmeric powder. Add enough water to submerge the dal and cook it until the cooker releases three whistles. After this, carefully open the lid, giving the dal a gentle stir with a spoon. If you prefer a soupier consistency, feel free to add a splash of hot water at this point to adjust to your liking.

2. Temper the Dal:
   In a tadka (tempering) pan, heat a generous amount of ghee over medium heat. Once the ghee is hot, add mustard seeds and allow them to crackle. Next, introduce the red chilli powder, asafoetida, and dry red chillies, stirring to combine. Season the tempering with salt—keep in mind that you’ve already added salt while cooking the dal, so add accordingly to avoid over-salting. Pour this flavorful tadka over the cooked dal and give it a good mix, garnishing with freshly chopped coriander leaves for a burst of color and freshness.

3. Prepare the Muthiyas:
   In a large mixing bowl, combine the whole wheat flour, ajwain, and salt. Use your hands to mix these dry ingredients thoroughly. Gradually incorporate the hot sunflower oil into the mixture, followed by enough water to knead the mixture into a smooth and pliable dough. Once you have achieved the right consistency, cover the dough with a cloth and allow it to rest for about 15 minutes. This resting period helps to develop the flavors and texture of the muthiyas.

4. Shape and Fry the Muthiyas:
   After the resting period, divide the dough into medium-sized balls. Meanwhile, heat oil in a frying pan over medium-high heat. Once the oil is sufficiently hot, lower the heat to medium. Take one dough ball and flatten it gently between your palms to form a disc. Carefully drop the flattened muthiya into the hot oil. Fry each muthiya on both sides until they are golden brown and cooked through, which will take a few minutes. Avoid rushing this process, as they need to cook evenly for the best texture.

5. Drain and Serve:
   Once cooked, remove the muthiyas from the oil and place them on a tissue paper to absorb any excess oil. Repeat the frying process for the remaining dough. Serve the warm Rajasthani Dal Muthiya with a side of fried chillies and a refreshing glass of Masala Chaas for a truly delicious and satisfying meal.

Serving Suggestions

Enjoy your Rajasthani Dal Muthiya on its own or pair it with tangy fried chillies and a chilled glass of Masala Chaas for a complete and satisfying lunch experience. This dish not only embodies the spirit of Rajasthan but also offers a high-protein vegetarian option that’s both comforting and nourishing.

Let this recipe inspire you to explore the rich and diverse culinary traditions of India, bringing the essence of Rajasthan into your home kitchen!